Warm asparagus salad
Simple, tasty
and a great way to eat seasonal asparagus. A light and healthy dish for six
done with duck eggs, or you can use hen’s eggs.
Ingredients
- About 500g
asparagus/around thirty spears - Six duck’s or
hen’s eggs - Six bacon
rashers - 50g of
toasted hazelnuts
To Make a Dressing
- 2 tbsp rapeseed
oil - 3 tbsp
hazelnut oil - 1 tbsp cider
vinegar - 2 tsp smooth Dijon
mustard
Boil the eggs
– about eight minutes for duck, five for hen’s. Cool as quickly as possible
under cold water or even better, iced. Get the grill hot and cook the bacon
until it’s crisp, about five minutes, turning it over half way through. Chop it
up and set aside.
– about eight minutes for duck, five for hen’s. Cool as quickly as possible
under cold water or even better, iced. Get the grill hot and cook the bacon
until it’s crisp, about five minutes, turning it over half way through. Chop it
up and set aside.
Whisk up the dressing ingredients with seasoning. Crush the
toasted hazelnuts, add to the bacon and pop them into a warm oven. Cook the
asparagus in a pan of boiling, salted water until tender, about five minutes.
Halve the eggs and divide all between plates, sprinkled with the bacon and nuts
and drizzle on the dressing.
toasted hazelnuts, add to the bacon and pop them into a warm oven. Cook the
asparagus in a pan of boiling, salted water until tender, about five minutes.
Halve the eggs and divide all between plates, sprinkled with the bacon and nuts
and drizzle on the dressing.